Coffee Trends: Filter, Siphon and Bulletproof

It is rather amusing that filter coffee is riding a wave of popularity. The era of the Nespresso capsule machines and endless queues in front of Starbucks seems to be coming to an end.

Consumers today are no longer interested in large chains, but instead looking for alternative production processes and smaller, more select coffee shops. Not to mention the hipster movement, which has has brought along a new trend: filter coffee.

Hearing the word filter coffee can make some hairs stand on end, as one relives the bitter memory canteen coffee machine that was kept warm for hours. Or, the spooky advertising products of the 80s and 90s, such as the ‘’Melitta Man’’ with Föhnwelle who haunted the German advertising landscape for years.

But don’t panic, we are talking about something completely different, which involves a much older form of preparation. Original manufacturing methods are making a comeback, and there are a lot of interesting facts to discover.

Filter coffee tastes aromatic and complex

The water with the ground beans is placed in the filter for over a minute. The longer the water and coffee powder are in contact, the more diverse and aromatic the taste the coffee will have, and of course it's stronger too.

Bulletproof Coffee

The following two recipes will seem strange at first, but don’t be dissuaded. Bulletproof coffee is a 100-year-old Tibetan tradition. A piece of butter is added to the freshly brewed coffee. While the brew is still frothing, some coconut oil is added to the blender (or milk) to make it creamy. The energy boost you get from this drink is long, intense and supposedly conducive for muscle toning.

CoffTea

As the name suggests, this is a mix of coffee and tea. It's a fusion of the husks of the coffee beans, which are roasted together. This beverage has a much higher caffeine content, and was formerly drunk in producing countries. You can find this drink in select coffee shops worldwide.

Siphon coffee

As mentioned before, complex, deep aromas can't be properly created with a normal coffee machine. The main idea behind siphon coffee is based on the vacuum principle and vapor pressure. The water does not flow from top to bottom through the powder or capsule, but is instead pressed by heat from a lower reservoir through a glass tube. The water rises from the lower tank into an upper vessel containing the ground coffee.

Our tip for Zürich: Milchbar

Here you can enjoy delicious siphon coffee! The restaurant also offers a fresh market, select daily menu and a varied, sophisticated cuisine. The real icing on the cake is the juice bar with an extended selection of healthy fruit, vegetable and wheatgrass delights. The adjacent shop offers elected cheese, charcuterie and other pickled delicacies.

And if you fancy enjoying a nice coffee after dinner, click here to check out our daily offers.